Directions

DSC_3966We have a post all about the merits of comfort food over on PW Life & Style today, and there’s no other category I can put Cashew Chicken than that.
Well, I guess there are a few other categories I could put it in.
Chicken Dinners
Quick Dinners
16-Minute Meals
Sensational Stir-Fries
Simple Suppers
Darn-Tootin’ Yummy Recipes
The list goes on.
But Cashew Chicken is definitely, for me, a lifelong comfort food. I used to go to China Garden in my hometown, whether with my group of friends or my boyfriend (at the time) Kevin…and this is what I always ordered. Whenever I eat it, I think of Jeep Wagoneers, Giorgio perfume, Stiff Stuff hairspray, toe shoes, Pontiac Fieros, and size 6 Guess jeans.
(Not that I’m mired in nostalgia or anything.)
Here’s how I make Cashew Chicken! I could eat it weekly for the rest of my life and never get tired of it.
DSC_3929First make the yummy sauce, which will eventually cook in the pan with all the ingredients. Mix together soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. A grand, sweet, sour combo! Stir it to combine and set it aside for a sec.
DSC_3925Heat a heavy skillet over high heat and add some vegetable oil. Throw in cut up boneless chicken thighs (the best cut of chicken there is!) and leave them alone, undisturbed, for at least a couple of minutes. This’ll give ’em a chance to start browning.
DSC_3933When the chicken has started to turn golden, start stirring it around so it’ll brown all over.
DSC_3934Add some minced fresh garlic and ginger, because flavor is your life. (Pssst. It’s my life, too.)
DSC_3938Next, chuck in some bell peppers. I used green, but a mix of green, red, or yellow would be tremendous!
DSC_3940Stir in the bell pepper and let it cook for 2 to 3 minutes.
DSC_3941While the pan is still hot, pour in some sherry. You can also use white wine or just broth, but I really think the flavor of sherry is special in stir fries like this. And it will remind you of the seventies, which is an added bonus!
At least it reminds me of the seventies.
But then again, everything reminds me of the seventies.
DSC_3943Stir in the sherry, scraping the bottom of the pan to loosen up any bits.
DSC_3946Turn the heat to medium-low and pour in the sauce mixture…
DSC_3948Then mix the cornstarch with 1/2 cup water to make a slurry…and pour that in, too. Stir the sauce for 1 to 2 minutes to thicken the whole shebang. It’ll happen quickly!
DSC_3952Add cashews and chopped up water chestnuts at this stage.
Important Note: Cashews must be unsalted or you’ll wind up with a salty calamity!
DSC_3956Mmmm. Stir this all in so everything is coated and wonderful. Add a splash of water if the sauce seems overly thick.
DSC_3957A sprinkling of green onions…
DSC_3964And a bed of cooked rice is all it needs!
Here’s the handy dandy printable.
RECIPE
Cashew Chicken
March 10, 2016 0
PREP TIME:
5 Minutes
DIFFICULTY:
Easy
COOK TIME:
10 Minutes
SERVINGS:
8 Servings
INGREDIENTS
1/2 cup Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Packed Brown Sugar
2 Tablespoons Oyster Sauce
1/2 teaspoon Toasted Sesame Oil
3 Tablespoons Vegetable Oil
6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
Kosher Salt To Taste
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Fresh Ginger
1 whole Green Bell Pepper, Chopped
1/4 cup Sherry Or Chicken Broth
2 Tablespoons Cornstarch
1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
1 cup Unsalted Cashews (be Sure To Use Unsalted)
2 whole Green Onions, Thinly Sliced
Cooked Rice Or Noodles, For Serving (if Desired)
INSTRUCTIONS
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

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